Name: Polish Egg Cutlets Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Polish
Ingredients: 6 hard-boiled eggs (peeled and finely chopped); 1 small onion (finely chopped); 1 tablespoon butter; 1 raw egg; 1/2 cup breadcrumbs (plus more for coating); 2 tablespoons chopped fresh dill or parsley; Salt and pepper to taste; 2 tablespoons vegetable oil (for frying)

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If you’re looking to bring comfort, tradition, and a dash of cozy nostalgia right to your own kitchen, Polish Egg Cutlets are a must-try. These golden patties have a crispy exterior with a tender, flavorful interior, thanks to a simple combination of hard-boiled eggs, fresh herbs, and sautéed onions. Whether enjoyed hot off the pan, packed in a lunchbox, or offered as part of a hearty dinner spread, they’re the perfect introduction to wholesome, homestyle Polish cooking—and certain to become a go-to favorite in any vegetarian repertoire.

Polish Egg Cutlets Recipe - Recipe Image

Ingredients You’ll Need

What makes Polish Egg Cutlets so delightful is their simplicity: each ingredient is purposeful, pulling its weight in both texture and flavor. Most are pantry and fridge staples, yet together, they create something truly special, full of fresh and familiar flavors.

Hard-boiled eggs (6, peeled and finely chopped): The heart of the cutlets—eggs give them their satisfying bite and mild, creamy flavor.
Small onion (finely chopped): Sautéed onion lends a gentle sweetness and aromatic depth.
Butter (1 tablespoon): Used for sautéing the onion, butter adds a subtle richness that enhances the cutlets.
Raw egg (1): This works as the binder, helping all the other ingredients cling together for perfectly formed patties.
Breadcrumbs (1/2 cup, plus more for coating): Breadcrumbs give plenty of structure and, when used for dredging, that signature crunch.
Chopped fresh dill or parsley (2 tablespoons): Each herb brings a punch of color and a burst of fresh flavor—choose your favorite or combine them!
Salt and pepper (to taste): Essential for bringing out the best in each component, making every bite sing.
Vegetable oil (2 tablespoons, for frying): The key to achieving a beautifully golden, crisp exterior without overwhelming the delicate flavors.

How to Make Polish Egg Cutlets

Step 1: Sauté the Onion

Start by warming the butter in a skillet over medium heat. Toss in the finely chopped onion, and let it gently sizzle for about 3 to 4 minutes, stirring occasionally. It’ll turn soft, translucent, and aromatic—a little flavor magic that makes Polish Egg Cutlets so irresistibly good. Once done, set it aside for a few minutes to cool.

Step 2: Mix the Cutlet Filling

In a large mixing bowl, combine your chopped hard-boiled eggs, the slightly cooled sautéed onion, raw egg, breadcrumbs, herbs, salt, and pepper. Mix everything together thoroughly. If the mixture seems too moist, sprinkle in a bit more breadcrumbs until it holds its shape when pressed—think scoopable, not runny.

Step 3: Shape and Dredge

Now for the fun part: forming your cutlets! Take a scoop of the mixture (about the size of a meatball) and gently shape it into a patty, flattening it so it cooks evenly. Pour extra breadcrumbs onto a plate and press each cutlet on both sides to coat—this step guarantees that signature golden, crispy finish on every patty.

Step 4: Fry to Perfection

Heat the vegetable oil in a nonstick skillet over medium heat. Once it’s shimmering, arrange the cutlets in the skillet, being careful not to overcrowd them. Fry each one for 3 to 4 minutes per side, turning when the coating turns golden brown and crispy. Once done, transfer the cutlets to a paper towel-lined plate to drain off any excess oil before serving your Polish Egg Cutlets hot and crunchy.

How to Serve Polish Egg Cutlets

Garnishes

The simplest touches can finish Polish Egg Cutlets beautifully! Sprinkle over a generous pinch of extra fresh dill or parsley right before serving, or add paper-thin slices of radish for a bit of bite. For a little extra creaminess, offer a dollop of cool sour cream or tangy dill sauce on the side.

Side Dishes

Polish Egg Cutlets are wonderfully versatile. Traditionally, they’re paired with a creamy heap of mashed potatoes and a crisp cucumber salad, which plays so well with the tender richness of the patties. For lunch or lighter fare, try them tucked alongside a simple green salad, tangy sauerkraut, or even just a slice of good rye bread.

Creative Ways to Present

Don’t hesitate to have fun with your presentation! Layer the cutlets in a cozy grain bowl with roasted vegetables and greens, or tuck them into a soft roll with fresh lettuce and a swipe of mustard for a playful egg burger. They’re also a fabulous vegetarian addition to party platters—cute, bite-sized, and perfect for dipping.

Make Ahead and Storage

Storing Leftovers

If you have extra Polish Egg Cutlets (lucky you!), allow them to cool completely before transferring to an airtight container. Stored in the refrigerator, they’ll keep their lovely flavor for up to three days. Lay parchment or wax paper between layers to keep them from sticking together.

Freezing

For longer storage, you can absolutely freeze Polish Egg Cutlets. Place cooled cutlets on a baking sheet and “flash freeze” briefly before transferring to a zip-top bag or container—this keeps them from sticking. They’ll stay fresh-tasting for up to two months; simply thaw overnight in the fridge before reheating.

Reheating

To bring your cutlets back to life, the stovetop is your best friend: warm them in a skillet over medium heat with just a touch of oil until hot and crisp. Alternatively, you can reheat them in a 350°F oven for about 8 to 10 minutes. Avoid the microwave if possible, as it can take away their crunchy magic.

FAQs

Can I bake Polish Egg Cutlets instead of frying them?

Yes! For an even lighter version, simply place the breaded patties on a lined baking sheet and bake at 375°F for 15 to 18 minutes, flipping once halfway through. You’ll get a golden crust without using extra oil.

Are Polish Egg Cutlets gluten-free?

By default, they contain breadcrumbs, but you can easily make them gluten-free by using your favorite gluten-free breadcrumbs. Panko-style gluten-free breadcrumbs work especially well for extra crunch!

What kind of herbs work best in this recipe?

Both fresh dill and parsley are classic choices, bringing distinct flavors—dill delivers a slightly tangy, herbaceous note, while parsley keeps things bright and fresh. Feel free to mix them or adjust amounts to match your taste.

Can I make these cutlets ahead of time?

Absolutely! Prepare and form the patties in advance. Store them covered in the fridge for up to a day before breading and frying. They hold together very well and fry up quickly when you’re ready to eat.

Do Polish Egg Cutlets work for meal prep or lunchboxes?

Yes, they’re ideal for both! Polish Egg Cutlets taste delicious at room temperature and pack neatly into lunch containers. Pair with fresh vegetables or your favorite grain for a satisfying, portable meal.

Final Thoughts

Inviting, nourishing, and just a bit unexpected, Polish Egg Cutlets are a recipe you’ll want to share with family and friends. Give them a try—you might be surprised at how easy and delightful a classic Polish comfort food can be, and they’ll quickly earn a spot in your regular meal rotation!

Polish Egg Cutlets Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 cutlets 1x
Diet: Vegetarian

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Description

These Polish Egg Cutlets are a delightful twist on traditional meat-based cutlets, featuring a flavorful combination of hard-boiled eggs, sautéed onions, and herbs. These crispy patties are perfect for a meatless main course with a Polish flair.

Ingredients

Scale

Ingredients:

6 hard-boiled eggs (peeled and finely chopped)
1 small onion (finely chopped)
1 tablespoon butter
1 raw egg
1/2 cup breadcrumbs (plus more for coating)
2 tablespoons chopped fresh dill or parsley
Salt and pepper to taste
2 tablespoons vegetable oil (for frying)

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Instructions

Sauté Onion: In a skillet, melt the butter over medium heat and sauté the chopped onion until soft and translucent, about 3–4 minutes. Remove from heat and let cool slightly.
Mix Ingredients: In a large bowl, combine the chopped hard-boiled eggs, sautéed onion, raw egg, breadcrumbs, herbs, salt, and pepper. Mix until the mixture holds together; if too wet, add a little more breadcrumbs.
Form Patties: Form the mixture into small patties (about the size of a meatball, then flattened). Dredge each patty in breadcrumbs to coat.
Fry Cutlets: Heat vegetable oil in a nonstick skillet over medium heat. Fry the cutlets for 3–4 minutes per side, or until golden brown and heated through.
Serve: Drain on paper towels and serve warm.